Black Chickpea Chaat Recipe- Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Black Chickpea Chaat Recipe – Authentic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant colours and incredible aromas of chaat. It’s the ultimate street food – a flavour explosion in every bite! Today, I’m sharing my go-to recipe for Black Chickpea Chaat, or Kala Chana Chaat, a dish that instantly transports me back to my travels. It’s surprisingly easy to make at home, and trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Black Chickpea Chaat is more than just a snack; it’s an experience. It’s a perfect balance of textures – soft chickpeas, crunchy sev, and fresh veggies. The flavours are just as exciting – tangy, spicy, sweet, and savoury all at once! Plus, it’s a fantastic way to enjoy a healthy and protein-packed snack. It’s quick to put together, making it ideal for a weeknight treat or a festive gathering.

Ingredients

Here’s what you’ll need to create this chaat magic:

• 1 cup kala chana / black chickpea
• ?? tsp salt (about 1/2 tsp, adjust to taste)
• 3 cups water
• 2 tsp oil
• 1 chilli, slit
• ?? tsp turmeric powder (about 1/4 tsp)
• ?? tsp kashmiri red chilli powder (about 1/2 tsp for colour and mild heat)
• ?? tsp garam masala (about 1/2 tsp)
• ?? tsp aamchur / dry mango powder (about 1 tsp)
• ?? tsp chaat masala (about 1 tsp)
• ?? tsp cumin powder / jeera powder (about 1/2 tsp)
• ?? tsp salt (about 1/4 tsp, adjust to taste)
• 1 tbsp green chutney
• 1 tbsp tamarind chutney
• 2 tbsp curd / yogurt
• ?? onion, finely chopped (about 1/2 cup)
• 2 tbsp tomato, finely chopped
• 1 potato / aloo, boiled & cubed
• 2 tbsp coriander, chopped
• 2 tbsp mint / pudina, chopped

Ingredient Notes

Let’s talk about some key ingredients and how to get the best flavour:

Kala Chana (Black Chickpeas): Origin and Nutritional Benefits
Black chickpeas, or kala chana, are a staple in Indian cuisine. They’re packed with protein and fibre, making them incredibly satisfying. They have a slightly nutty flavour and hold their shape well, which is perfect for chaat.

Spice Blend Breakdown: Understanding the Flavors
The spice blend is where the magic happens! Turmeric adds colour and earthy notes, Kashmiri red chilli powder provides a beautiful hue and mild heat, garam masala brings warmth, aamchur offers tanginess, and chaat masala ties everything together with its signature flavour. Don’t be shy with the spices – they’re what make this chaat so special!

Chutney Choices: Green & Tamarind – Homemade vs. Store-Bought
Green chutney (made with coriander, mint, and green chillies) and tamarind chutney (sweet and tangy) are essential. Homemade chutneys are always best, but good quality store-bought versions work in a pinch.

Regional Variations in Chaat Masala
Chaat masala blends vary from region to region in India. Some are more tangy, others spicier. Feel free to experiment with different brands to find your favourite!

Oil Selection: Traditional vs. Modern Options
Traditionally, mustard oil was used for chaat, but it has a strong flavour that not everyone loves. Vegetable oil or sunflower oil are great alternatives.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the chickpeas: Start by soaking 1 cup of black chickpeas overnight in plenty of water. This helps them cook evenly and become beautifully tender.
2. Pressure cook: Drain the soaked chickpeas and add them to a pressure cooker with 3 cups of water and about 1/2 tsp of salt. Pressure cook for 8 whistles, then let the pressure release naturally. Drain the cooked chickpeas and set aside.
3. Sauté the chilli: Heat 2 tsp of oil in a pan over medium heat. Add 1 slit green chilli and sauté until fragrant, about 30 seconds.
4. Add the chickpeas & spices: Add the cooked chickpeas to the pan and sauté for 2 minutes. Now, it’s spice time! Add about 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp garam masala, 1 tsp aamchur powder, 1 tsp chaat masala, 1/2 tsp cumin powder, and about 1/4 tsp salt. Sauté on low heat for another 2-3 minutes, until the spices are fragrant and coat the chickpeas nicely.
5. Mash & mix: Lightly mash a few chickpeas with the back of a spoon – this creates a lovely texture. Transfer the chickpeas to a bowl and add 1 tbsp green chutney, 1 tbsp tamarind chutney, and 2 tbsp curd. Mix well.
6. Add the fresh veggies: Add about 1/2 cup finely chopped onion, 2 tbsp finely chopped tomato, 1 boiled and cubed potato, 2 tbsp chopped coriander, and 2 tbsp chopped mint. Mix everything together gently.
7. Plate & garnish: Plate the chaat and top with an extra dollop of curd, a drizzle of both chutneys, more chopped onion and tomato, a generous sprinkle of sev (crunchy chickpea noodles), and a final garnish of coriander. Serve immediately!

Expert Tips

Here are a few tricks I’ve learned over the years:

Soaking & Cooking Chickpeas for Perfect Texture
Don’t skip the soaking! It really does make a difference. If you forget to soak, you can quick-soak them by boiling them for 2 minutes, then letting them sit in hot water for an hour.

Spice Roasting for Enhanced Flavor
For an even more intense flavour, dry roast the spices (turmeric, chilli powder, garam masala, cumin powder) in a pan for a minute or two before adding them to the chickpeas.

Achieving the Right Balance of Sweet, Sour & Spicy
Taste as you go! Adjust the amount of aamchur (for tanginess), chilli powder (for heat), and chutneys (for sweetness) to your liking.

Tips for Assembling a Visually Appealing Chaat
Presentation matters! Arrange the chaat neatly on the plate and create layers with the toppings. A colourful chaat is a happy chaat!

Variations

Let’s get creative!

Vegan Black Chickpea Chaat
Simply substitute the curd with a plant-based yogurt alternative.

Gluten-Free Black Chickpea Chaat
Most sev contains gluten, so be sure to check the label or use a gluten-free sev.

Spice Level Adjustments: Mild, Medium, & Spicy
Reduce or omit the chilli powder for a milder chaat. Add more chilli powder or a pinch of cayenne pepper for extra heat.

Festival Adaptations: Navratri & Diwali Chaat Options
During Navratri, avoid using onion and garlic. For Diwali, you can add a sprinkle of pomegranate seeds for a festive touch.

Adding Fruits: A Tangy Twist
My friend loves adding chopped green apple or pomegranate seeds for a refreshing twist. It’s delicious!

Serving Suggestions

This chaat is best enjoyed immediately. It’s a fantastic snack on its own, or you can serve it as a side dish with a larger Indian meal. A glass of chilled lassi (yogurt drink) complements it perfectly.

Storage Instructions

Chaat is really best eaten fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture will change slightly, as the chickpeas will absorb some of the moisture.

FAQs

Let’s answer some common questions:

Can I use canned black chickpeas instead of dried?
Yes, you can! Drain and rinse a 15-ounce can of black chickpeas and use them in place of the cooked dried chickpeas.

How do I make green chutney and tamarind chutney at home?
There are tons of recipes online for both! Green chutney typically involves blending coriander, mint, green chillies, ginger, and lemon juice. Tamarind chutney is made by simmering tamarind pulp with jaggery and spices.

What is aamchur powder and can I substitute it?
Aamchur is dried mango powder, which adds a lovely tangy flavour. If you can’t find it, you can substitute with lemon juice, but it won’t have the same depth of flavour.

How can I adjust the tanginess of the chaat?
Add more or less aamchur powder or tamarind chutney to adjust the tanginess to your liking.

Can this chaat be made ahead of time? If so, how?
You can cook the chickpeas and prepare the chutneys ahead of time. However, it’s best to assemble the chaat just before serving to prevent it from becoming soggy.

What is the best way to store leftover chaat?
Store leftover chaat in an airtight container in the refrigerator for up to a day.

What kind of sev is traditionally used for chaat?
Thin, crispy sev made from chickpea flour is traditionally used. You can find it at most Indian grocery stores.

Enjoy making this delicious Black Chickpea Chaat! I hope it brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!